Stir Fried Chow Mein
|Flank steak||1 , cut in diagonal strips, then into 1" strips|
|Stalk celery||1 , washed and cut in diagonal strips (Use The Entire Stalk)|
|Bell peppers||2 Large, cut into diagonal strips|
|Beef bouillon cubes||3 , dissolved in 1 cup hot water|
|Hot water||1 Cup (16 tbs) (For Dissolving Cornstarch Beef Bouillon Cubes)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Fresh tomatoes||2 , dipped in hot water, peeled and cut into eighths|
|Canned tomatoes||16 Ounce (1 Large Can)|
|Cornstarch||1⁄4 Cup (4 tbs), dissolved in 1/2 cup cold water|
|Cold water||1⁄2 Cup (8 tbs) (For Dissolving Cornstarch)|
In Dutch oven or large pan, saute' meat in oil until it loses its red color.
Add celery to pan and saute' on medium heat until it starts to turn a little clear; add onions.
When onions also turn a little clear, add bell peppers and meat.
Cook 2 or 3 minutes.
Add bouillon, sugar, soy sauce and both kinds of tomatoes.
Cook until heated through.
Add cornstarch and water and cook until the juice turns a little clear.
Serve over pan-fried noodles and pass the soy sauce.
Pan-Fried Noodles: Cook 1 pkg.
Chinese noodles by directions.
Pour into colander and rinse in cold water (wash hands well).
Drop by handfuls into hot fat.
Fry until brown and turn; brown other side.
Drain on crumpled paper towels.
Rinse noodles in cold water when needed to keep them from sticking together.
The chow mein and noodles both freeze well.